* Exported from MasterCook *

                     No-Fat Chipotle Tomato Salsa

Recipe By     :
Serving Size  : 24    Preparation Time :0:00
Categories    : Appetizers 0 Points Per Serving

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6                     tomatoes -- ripe
  2                     chipotle peppers -- dried
  2                     chili peppers -- guajillo
  2             cloves  garlic -- chopped
     1/2           cup  water
                        salt -- to taste

Place tomatoes in a shallow metal baking pan or pie pan and broil, turning from time 
to time, until evenly charred on all sides. Let cool in their juices. Lightly toast 
chilies in an ungreased pan until they lighten in color and puff up slightly. Cool, 
then remove stems, seeds and veins. 
Grind chiles in a clean coffee grinder or spice mill to a coarse powder. (Chipotle 
powder and guajillo powder may be substituted.) Cut tomatoes into pieces and puree 
with garlic, chili powder and water. Season to taste with salt. Place in a covered 
container and store in refrigerator for up to 1 week.

Description:
  "0 Points Per Serving"
Source:
  "Shared by: Dancer^"
Yield:
  "1 1/2 cups"

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Per serving: 10 Calories (kcal); trace Total Fat; (8% calories from fat); 
trace Protein; 2g Carbohydrate; 0mg Cholesterol; 3mg Sodium
Food Exchanges: 0 Grain Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 
0 Other Carbohydrates

NOTES : If there's no time to broil tomatoes, use good-quality diced canned ones.